Homemade Chicken Fried Rice

By sunshinemom

Ingredients

• pre-cooked brown rice, about a cup
• oil (your choice: olive, canola, whatever)
• carrots
• onion
• frozen peas
• 2 eggs
• low-sodium soy sauce
• skinless, boneless chicken breasts (one per person)

Details

Servings 6
Adapted from sunshinemom.blogspot.com

Preparation

Step 1

*Start by chopping up enough onion and carrots to feed your brood. I use two handfuls of baby carrots and one large onion and chop them into tiny bits in my Handi Chopper. Add about 2T of olive or canola oil to a skillet (doesn't have to be electric) and cook your veggies until they are almost, but not quite, tender.
*Clean and chop boneless, skinless chicken breasts (one for each person) and add to pan. I use kitchen shears to chop up my chicken. Cook the chicken until no pink remains in the middle. I usually put a top on the skillet for a good 5-10 minutes to help the chicken hurry up. But don't leave it on too long or all of the moisture will leave your meat.
*When your chicken is mostly done add 2T (or more to taste) of a low-sodium soy sauce. The low-sodium is key to avoid the next-day bloat. To be honest, I don't really measure anything in this recipe. I shake on the soy sauce until the chicken looks halfway covered, but it feels like about 2-3T.
*I don't measure the frozen peas either-about 3 handfuls.
*Add your peas with your already cooked brown rice. About a cup.
*Whisk the eggs and either push the food to one side and cook them in the same skillet or use a clean frying pan and scramble them. I use the same skillet...I think it gives the eggs extra veggie and soy sauce flavor.
*Once the eggs are cooked, mix them into the rest of the food and serve.